Gatta Tomato Soup
by Rehana Khambaty
This recipe has been viewed 2016 times
A delicious and unique soup made with a combination of rajasthani gattas and traditional tomato soup!
- Combine all the ingredients in a bowl, mix well and knead into a stiff dough, using water only if required.
- Roll the dough into a cylindrical and keep aside.
- Boil 2 cups water in a deep pan, add the dough and cook for 4 minutes.
- Remove from water, cool and cut into small pieces.
- Heat the oil in a kadhai and deep fry the gattas till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside.
- Heat the oil in a deep pan and add asafoetida, mustard seeds.
- When the seeds crackle, add the curry leaves, dal along with the water, tomatoes, coriander seeds powder, pepper, cumin seeds powder, tamarind pulp, mix well and cook for 2 minutes.
- Add the coriander, mix well and cook for a more 2 mins.
- Add the gattas and bring to boil.
- Serve hot with rice or as soup.
This recipe was contributed by Rehana Khambaty on 09 Dec 2011Basically I am a food lover and also love to try out new recipes. I have won many contests in India ...
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